My CSA box blessed me with some sweet, small garnet yams and I just knew I needed to do something special with them. My absolute favorite thing to do with sweet potatoes is to just cut them into cubes and roast them until soft and caramelized and then maybe add a bit of goat cheese. I roast them in this dish, too. But I take it a couple of flavors further and the result is sweet and savory and cheesy and crunchy.
I’m a little bit obsessed with this granola. I’ve had it for breakfast over yogurt nearly every day for over a week now. And yesterday I made my second batch and then promptly had it for dinner. It takes quite a few ingredients and nearly a hour (maybe a little more) or your time. But, trust me, this is worth it!
This is a very simple ice cream. It doesn’t even require an ice-cream maker, although you can run it through one if you like, as I did. The cool, crisp and clean favors are magnificent on a hot day.
I seem to have become overrun with carrots lately. A couple of weeks ago I got a gorgeous bunch of large carrots from my CSA. Somewhere along the way I acquired a bunch of medium-sized carrots and then, at a Sunday Farmer’s Market in Malibu I came across an adorable bunch of (real) baby carrots and just had to have them. An impulse buy, for sure. Sometimes I really wish that I could install a camera inside my refrigerator that would let me check what is in there no matter where I am.
Image via CrunchBase
It seems like forever since I’ve posted a recipe. Don’t worry, though, it certainly isn’t because I haven’t been cooking. In fact, in the last week I’ve made a potato-carrot casserole (pics and recipe to be posted tonight, hopefully), five kinds of ice cream, a strawberry-peach-rhubarb crumble and some strawberry granola, not to mention the constantly thrown together snacks and lunches that take just a few minutes.
whole food hungry 